电融合法构建黑曲霉与K氏酵母融合子的研究  

Study on protoplast fusion from Saccharomyces cerevisiae K and Aspergillus niger by electrofusion

作　　者：李亚芳[1] 张华山[1] 夏帆[1] 阳飞[1] 顾亚婧[1] 

机构地区：[1]湖北工业大学重点工业微生物实验室,湖北武汉430068

出　　处：《中国酿造》2007年第4期21-23,共3页China Brewing

摘　　要：对黑曲霉原生质体进行紫外单亲灭活与K氏酵母原生质体在交变电场频率1MHz,交变电场强度700V/cm,脉冲电场强度10kV/cm,脉冲个数10个,脉宽50μS,电极时间5s条件下进行电融合,得到2株遗传性能稳定的融合子AKU-1与AKU-4,其耐酒精度分别为15%、16%(v/v),且2融合子在以料液比为1:3的生料中,35℃静态发酵4d,产酒精量分别为11.2%、12.1%(v/v),残糖量分别为1.07%、1.06%。The protoplast of Aspergillus niger, prepared by monogenetic inactivation of UV, was electrofused with the protoplast of Saccharomyces cerevisiae K in transverse alternating field at frequency of 1 MHz and field strength of 0.7 kV/cm. Fusion was irritated by voltage pulse （10 kV/cm, 50 μS duration, 10 pulse） with an interval of 5 s. Two genetic stabile fusants, named AKU-1 and AKU-4, were obtained with alcohol tolerance of 15% （v/v） and 16% （v/v）, respectively. After static fermentation at 35℃ for 4 d （material ： water = 1：3）, the alcohol yields ofAKU- 1 and AKU-4 were 11.2% （v/v） and 12.1% （v/v）, and the residual sugar contents were 1.07% and 1.06%, respectively.

关 键 词：K氏酵母 黑曲霉 电融合 融合子 

分 类 号：Q813.2[生物学—生物工程]